Mexican Bean Soup

Thursday, May 2, 2013

Southwest Soup
Tequila Lime Grilled Shrimp
Grilled Lemon Lime Pepper Chicken and Vegetables
Pumpkin Bread Pudding From Arizona
Southwest Corn Pudding
Southwest Cheddar Scones
Southwest Potato Salad
Southwest Shrimp Pasta

Mexican Bean Soup

2 lbs of fresh plum tomatoes pureed in the food processor

2 fresh whole cloves, cleaned garlic

1 bell pepper

1 Can Pinto beans

1 can of kidney beans drained

1 can of black beans drained

2 sprigs of fresh parsley

1/2 teaspoon each of garlic powder

1 package of chili seasoning

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

salt, pepper, cayenne to taste

1 to 1-1/2 pounds ground beef or ground turkey meat

Optional: 1 cup or whole kernal corn


shredded cheddar

cubed avocado pieces

tortilla chips

black olives


avocado slices

sour cream

Saute meat in 2 tablespoons of canola or olive oil. After pink is all gone, drain out all the oil from pan.

Add all beans and stir in tomatoes that are blended with spices, cook on low and simmer for around 2 hours or until thickened. You can also use a crock pot on hour 4 hours.

Ladle into bowls and top with garnish suggestions listed above.

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